Zucchini Nut Muffins moist muffins that are perfect for a quick breakfast or an afternoon snack. The zucchini keeps these muffins moist and delicious.
We like to grow zucchini in the garden each summer. This recipe is one of my favorite ways to use the overflow of zucchini from the garden. The muffins are super simple to make and they make a great grab-and-go breakfast when things are busy.
This recipe is easy to make. The batter only takes a few minutes to complete. These muffins don’t take a long time to bake. They turn out delicious every time. These are some of the reasons that I love the recipe.
- One easy way to grate the zucchini is using a box grater. It is simple and it takes only a few minutes to grate the zucchini. And the box grater is easy to clean.
- Do not squeeze any of the liquid out of the zucchini before adding it to the batter. The moisture from the zucchini will help keep the muffins moist.
- Use a wooden spoon or a spatula for mixing the batter. No electric mixer is needed.
- Don’t overmix the batter. Overmixing will result in tough muffins. Mix just until everything is incorporated.
- I use pecans in this recipe, but you can use walnuts if you prefer. If you don’t like nuts in baked goods you can omit the nuts altogether.
- The muffins can be stored in an airtight container on the counter for 1 or 2 days.
- These muffins freeze well. Make sure that you freeze them in an airtight container.
- Thaw muffins at room temperature or microwave until they are thawed. I use the defrost setting on the microwave for a minute, but each microwave is different, so use your judgment.
Steps for making Zucchini Nut Muffins
Preheat the oven to 400 degrees F. Grease or line 12 muffin tins with paper liners.
Combine the dry ingredients in a large bowl.
In another bowl combine the wet ingredients including the shredded zucchini. Combine the dry ingredients and the wet ingredients together.
Scoop the batter into the prepared muffin tins. Bake for about 15 minutes. Cool in the tins slightly and then remove the muffins from the tins and cool completely.
Check out more recipes for muffins and scones:
If you make these Zucchini Nut Muffins I would love to hear about it! Please leave me a comment and a rating.
Zucchini Nut Muffins
- 2 cups all-purpose flour
- 3/4 cup sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 teaspoon cinnamon
- 1/2 cup chopped pecans
- 1 large egg
- 1/2 cup vegetable oil
- 1/4 cup milk
- 1 1/2 cups shredded zucchini
- 1 teaspoon vanilla
- Preheat the oven to 400 degrees F. Grease or line the muffin tins with paper liners.
- In a large bowl combine the flour, sugar, baking powder, baking soda, salt, cinnamon, and pecans.
- In a medium bowl beat the egg. Add the oil, milk, zucchini, and vanilla and mix to combine.
- Add the wet ingredients to the dry ingredients and mix just until combined.
- Fill the prepared muffin cups about 3/4 full. Place in the preheated oven and bake for 13 to 15 minutes or until a wooden pick inserted in the center comes out clean or a few moist crumbs
- Cool the muffins in the tins for about 5 minutes before removing them to a wire rack to cool.
- Use a box grater for shredding the zucchini. It is easy to use and easy to clean.
- Don’t remove any of the liquid from the zucchini. The liquid from the zucchini will help keep the muffins moist.
- Don’t over-mix the muffin batter. Over mixing will result in tough muffins.
- These muffins freeze well. Place in an airtight container for freezing.
- The easiest way to thaw frozen muffins is to put them in the microwave. Use the defrost setting on the microwave for best results.
This recipe was originally published on September 15, 2012. It has been updated with new content and pictures on July 14, 2022.